Friday, March 14, 2014
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Masala Vada Paruppu Masal Vadai
Masala Vada Paruppu Masal Vadai
.JPG) |
| Masala Vada |
Ingredients
Bengal Gram/ Kadalai Paruppu/ Split chick peas-1cup
Rice flour-2 tbsp
Rice flour-2 tbsp
Onion medium finely sliced-1
Curry leaves-few( roughly chopped)
Pudina/ Mint leaves-few( roughly chopped)
Pudina/ Mint leaves-few( roughly chopped)
Salt to taste
Turmeric powder-1/4tsp
Cooking/ baking soda-less than 1/4tsp
Oil required
Ingredients for masala( grind coarsely)
Ginger-1/2" inch
Garlic-5 cloves
Whole dry red chilies-6 nos
Aniseed/ Sombu-1 tsp
.JPG) |
| Masal Vadai |
Method
Wash and soak the bengal gram for 1 hour and grind it coarsely.
In a bowl add the finely sliced onions, mint leaves, curry leaves, ground masala, turmeric powder, cooking soda, required salt and 2 tsp of oil. The onion mixture should be mixed well with the fingers. Now add the coarsely ground bengal gram and rice flour to the onion mixture and again mix well so the bengal gram and onion mixture is well blended. Heat enough oil in a pan to deep fry, when oil is hot, divide the bengal gram vada mixture into equal sized balls. Flatten each ball between the palm and slide it into the hot oil, you can add upto maximum of five vadas at a time, depending on the size of the pan. Cook the vadas on medium heat, until golden brown in color( Masal vadas has to be crisp and crunchy outside and soft and well cooked inside). Once the vadas are done drain from the oil and transfer to paper towel. Serve hot with Chutney.
In a bowl add the finely sliced onions, mint leaves, curry leaves, ground masala, turmeric powder, cooking soda, required salt and 2 tsp of oil. The onion mixture should be mixed well with the fingers. Now add the coarsely ground bengal gram and rice flour to the onion mixture and again mix well so the bengal gram and onion mixture is well blended. Heat enough oil in a pan to deep fry, when oil is hot, divide the bengal gram vada mixture into equal sized balls. Flatten each ball between the palm and slide it into the hot oil, you can add upto maximum of five vadas at a time, depending on the size of the pan. Cook the vadas on medium heat, until golden brown in color( Masal vadas has to be crisp and crunchy outside and soft and well cooked inside). Once the vadas are done drain from the oil and transfer to paper towel. Serve hot with Chutney.
.JPG) |
| Paruppu Vadai |
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